A FOOD TRADITION
Eritrean Cuisine
Eritrean cuisine combines highland grain-based foods, spiced stews, legumes, vegetables, breads, and Red Sea and Middle Eastern influences.
Dishes linked to this cuisine
1–12 of 18
Alicha
A mild Eritrean stew of meat and vegetables seasoned with turmeric, onion, garlic, and ginger rather than berbere.
Atkilt
A gently spiced Eritrean vegetable stew combining cabbage, potatoes, carrots, and aromatics until tender.
Badjias
Badjias are Mozambican fritters made from seasoned cowpeas, commonly with onion, garlic, and chilli, then deep-fried until crisp.
Fata
An Eritrean dish of torn bread layered or mixed with spiced butter and tangy yogurt.
Fit-Fit
An Eritrean dish of torn fermented flatbread mixed with berbere and clarified butter, with regional versions sometimes including yogurt.
Ful
A hearty Eritrean breakfast of simmered fava beans mashed with aromatics and served with oil and fresh vegetable toppings.
Ga'at
Ga'at is a thick Ethiopian barley-flour porridge served with a well of seasoned butter or spiced clarified butter.
Hamli
Hamli is an Eritrean cooked-greens dish in which spinach is sautéed with onion, garlic, chili, oil, and salt.
Himbasha
A lightly sweetened Eritrean celebratory bread made from wheat dough flavored with cardamom and baked as a round loaf.
Injera
A fermented, spongy Eritrean flatbread traditionally made from teff flour and water and used as both bread and a serving surface for stews and other foods.
Kitcha Fit-Fit
An Eritrean breakfast of torn wheat flatbread tossed with berbere and clarified butter, sometimes finished with yogurt.
Sambusa
Sambusa is a crisp filled pastry commonly prepared with a seasoned minced-meat or lentil filling inside a wheat-flour wrapper.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.